What gives this tomato soup its creamy texture without dairy?

The rich creaminess comes from a full 15-ounce can of coconut milk, which is blended directly into the tomato mixture after simmering.

How can I adjust the spice level in this recipe?

The spice comes from 1/2 teaspoon each of red pepper flakes and chili powder; you can reduce these amounts or add more to taste after blending.

What's the best way to achieve a smooth consistency for this soup?

For a perfectly smooth soup, blend the cooked tomato mixture with the coconut milk, salt, and pepper on the high/liquify setting in a blender.

Can I use fresh tomatoes instead of crushed tomatoes?

While the recipe calls for 4-5 cups of crushed tomatoes, you could use fresh, ripe tomatoes, but you would need to peel and crush them first to achieve a similar texture.

How long can I store leftover Spicy Cream of Tomato Soup?

You can store this soup in an airtight container in the fridge for up to 5 days or freeze it for up to a month.

2.8K Views 11 years ago

Spicy Cream of Tomato Soup
[Vegan]

NS By: Nora Schlesinger

Author Bio

Pantry staples, dinners, and desserts that are free from wheat, dairy, and refined carbohydrates. Nora Schlesinger... Read More

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A vibrant orange-red bowl of creamy, spicy vegan tomato soup, garnished with a swirl of coconut milk and fresh herbs, ready to be enjoyed.

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Discover more recipes with these ingredients

Tomatoes

Spicy Cream of Tomato Soup [Vegan]

Tomato soup is one of those comfort foods that many of us grew up with. In this recipe, it's spiced with chili powder and red pepper flakes and then made rich using creamy canned coconut milk. Serve this comforting soup with a melty vegan grilled cheese sandwich.

Ingredients You Need for Spicy Cream of Tomato Soup [Vegan]

2 tablespoons extra virgin olive oil
1 cup thinly sliced sweet onion
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
4-5 cups crushed tomatoes
1 15-ounce can coconut milk
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste

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How to Prepare Spicy Cream of Tomato Soup [Vegan]

In a large stockpot, heat the oil and sauté the onions on medium-high heat until translucent.
Add the spices and fry until fragrant.
Add the crushed tomatoes to the pot, stir to combine and bring to a simmer, and cook 5 more minutes. This allows the flavors to mingle.
Turn off the heat and carefully pour the tomato mixture into the jar of a blender. Add the coconut milk, salt, and pepper and blend on the high/liquify setting until smooth. Taste and adjust spices to your preference.
Serve immediately, or store in an airtight container in the fridge for up to 5 days or in the fridge for up to a month.